Ben and I went along to Caveman BBQ after his orthodontist appointment yesterday as planed a few weeks back. I had burnt ends and he had a pulled pork sandwich.
This has encouraged me to try my hand at US style barbecue again. It's a bit chilly to get out in the back garden with the smoker at this time of year, but someone has come up with a scheme for smoking meat in a slow cooker that another blogger has tested and approved.
I've already got Jim Beam oak barrel smoking chips. The trick appears to be to give these a long soak, drain them, wrap in parchment or foil which you then perforate, and then place the packet in the bottom of your crockpot and popped the rubbed joint on top.
I'll probably try it on the weekend.